Snow-flecked Brownies

It is so cold outside! We seem to be having bitter cold weather where temperatures are going below 20 degrees and then the next day is a gorgeous, brisk fall day. I know this is typical for the Midwest but geesh already..make up your mind!

Being we’re having such wild temperature swings with many record breaking colds, I though Nigella’s recipe for Snow-Capped Brownies was in order. And I was ready for an ooey gooey, fattening, chocolate snack! In fact so much in the mood for something fattening that I decided to throw in some Mascarpone Cheese. And they were rich and gooey and delicious!

I did cut this recipe in half and made it in an 8″by8″ baking dish. Nigella chose white chocolate dots as her snow and added to the mix before baking. But for my Illinois snow I grated white chocolate and sprinkled it on top and because we’re still technically in fall, I added some colored leaves as well.

Snow-flecked Brownies
Recipe adapted from Nigella Lawson

13 ounces unsalted butter
13 ounces best-quality dark chocolate
6 eggs
12 ounces sugar
1 tablespoon real vanilla extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon fine salt
9 ounces white chocolate chips, or good white chocolate, chopped (I skipped)
Approximately 2 teaspoons powdered sugar, for dusting (I skipped)

My additions:
1/2 c. Mascarpone Cheese, room temperature
Grated White Chocolate
Fall sprinkles

Preheat the oven to 350 degrees F.

Line the sides and base of a 13 by 9 by 2-inch baking pan with foil or parchment paper.

Melt the butter and dark chocolate together in a large heavy based pan over a low heat.

In a bowl or large measuring glass, beat the eggs together with the sugar and vanilla extract. Blend in the softened Mascarpone Cheese.

Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate. Beat just to combine and then scrape into the prepared pan.

Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey.

To serve, cut into squares while still warm and pile up on a large plate, sprinkling with powdered sugar pushed with a teaspoon through a small sieve and dotting with birthday candles as you go. Set alight and enjoy the festive scene.

I topped with Ganache, recipe below. Then sprinkled with grated white chocolate and leaf sprinkles.

Chocolate Ganache

8 ounces bittersweet chocolate
1 cup heavy cream
1 teaspoon vanilla
pinch salt

Place the chocolate in a heat proof container, I use my glass Pyrex 4-cup measure. Heat the cream in the microwave until it’s just hot. Pour the hot cream over the chocolate and gently stir until the chocolate is completely melted. Stir in the vanilla and salt.

Please visit I heart Cooking Clubs and see what everyone is up too this week. As always our hostesses are Deb of Kahkai Kitchen and Heather of GirliChef.

Foodie Friday is graciously hosted by Michael of Designs by Gollum. Please visit Designs by Gollum and see more wonderful creations!

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Tagged as: Brownies, Chocolate, Mascarpone Cheese